CN104543778A - Method for preparing rice crust with pumpkin and tomato flavors - Google Patents
Method for preparing rice crust with pumpkin and tomato flavors Download PDFInfo
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- CN104543778A CN104543778A CN201310518287.2A CN201310518287A CN104543778A CN 104543778 A CN104543778 A CN 104543778A CN 201310518287 A CN201310518287 A CN 201310518287A CN 104543778 A CN104543778 A CN 104543778A
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- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 28
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 28
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 28
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 28
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 10
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract 11
- 240000003768 Solanum lycopersicum Species 0.000 title abstract description 14
- 238000000034 method Methods 0.000 title abstract description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000009835 boiling Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 8
- 235000010443 alginic acid Nutrition 0.000 claims description 6
- 229920000615 alginic acid Polymers 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 240000000467 Carum carvi Species 0.000 claims description 4
- 235000005747 Carum carvi Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 239000012670 alkaline solution Substances 0.000 claims description 4
- 238000004458 analytical method Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 239000000920 calcium hydroxide Substances 0.000 claims description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 235000015223 cooked beef Nutrition 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 241000227653 Lycopersicon Species 0.000 claims 5
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 241000195493 Cryptophyta Species 0.000 abstract 1
- 229940069978 calcium supplement Drugs 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 description 17
- 235000013305 food Nutrition 0.000 description 8
- 241000209140 Triticum Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for preparing rice crust with pumpkin and tomato flavors. The method is characterized by comprising the following steps: (1) preparing rice flour; (2) pretreating corn; (3) preparing pumpkin flour; (4) tabletting; and (5) preparing a product: baking after frying, and sprinkling a flavoring agent. The rice crust prepared by the method is convenient to eat; natural crops such as pumpkin, corn and tomato are fully added to the rice crust, so that the nutrient substances required by a human body are fully supplemented; the calcium-supplement content is reached with dried small shrimps powder or marine algae materials; the rice crust is easily digested and absorbed by a human body; the rice crust is puffed and crisp due to the added seasoners, and is unique in flavor; the preparation method is simple and easy to operate; and condiments with different tastes can be prepared according to different requirements.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of pumpkin tomato crispy rice.
Background technology
Crispy rice delicious flavour, nutritious, being usually made up of rice, soya bean, millet etc., is one of pot foods liked by people.Existing crispy rice in the market, major part can by the welcome of consumer.Its processing method meter Jia Shui is boiled rear compacting baking to form, although the crispy rice rice perfume (or spice) that this processing mode is produced is pure, mouthfeel is too hard, can not change the essence of its " firmly " with boiling water bubble food.Along with growth in the living standard, people are not only particular about local flavor to the pot foods except ordinary meal, accesary foods, more focus on the nutrition of food and the equilibrium of nutrition, but most of people's ordinary meal trophic structure is unreasonable, occur generally lacking micro element mineral and vitamin in crowd, seldom had in crispy rice food and add the nutritional labelings such as corn, pumpkin, tomato, bulk crisp, the assurance of mouthfeel is also more difficult to control, and is unfavorable for children and designed for old people.Therefore provide a kind of there is perfume (or spice), crispy rice food that is crisp, crisp, that be pleasant to the eye and taste nutritious seems especially important.
Summary of the invention:
The object of this invention is to provide a kind of preparation method of pumpkin tomato crispy rice, obtain a kind of there is perfume (or spice), crisp, crisp, be pleasant to the eye and taste nutritious crispy rice.
The technical scheme that the present invention takes is:
A preparation method for pumpkin tomato crispy rice, is characterized in that, comprise the steps:
(1) rice milling powder: select rice cold water soak 2-2.5h, uses boiling water boiling 40-50min, drains unnecessary moisture content stand-by after adding analysis for soybean powder 4-5%, wheat flour 2-4%;
(2) corn pretreatment: get the alkaline solution of fresh corn grain containing 0.05% calcium hydroxide, control water temperature is 30-35 DEG C, soaks 40-50min, dries for subsequent use after taking-up;
(3) pumpkin powder processed: choosing pumpkin, to clean boiling and iblet according to weight ratio be that slurry is ground in 1:1 mixing, adds dried small shrimp powder 6-8%, konjaku flour 2-3%, algin 0.5% stirs;
(4) compressing tablet: get the obtained ground rice of tomato beater making beating, pumpkin powder mix according to weight proportion 2:5:3, add suitable quantity of water and be kneaded into dough, inserting tablet press machine, to be pressed into sheet thick be the rice crust piece base of 2-3mm;
(5) product processed: palm oil is warming up to 185-200 DEG C, puts into the rice crust piece of shaping, fried 3-4min, and pull out in golden yellow, insert in baking oven and toast, control temperature is 220 DEG C, and baking 3-4min, spills flavor enhancement.
In above-mentioned steps (1), rice water weight ratio is preferably 1:4.
In above-mentioned steps (4) when slaking rice surface viscosity is not enough, add algin blending rice flour mash.
Flavoring in above-mentioned steps (5) is: cooked beef sheet 20 parts, cumin powder 10 parts, refined salt 20 parts, 5 parts, rock sugar, dehydration 3 parts, caraway composition.
Beneficial effect of the present invention:
The crispy rice instant that method of the present invention is obtained, fully the inbred crops such as pumpkin, corn, tomato are joined in crispy rice, fully supplement the nutriment that needed by human body is wanted, the content of replenishing the calcium is reached with dried small shrimp powder or seaweeds material, easily digested, add flavoring make crispy rice bulk crisp while, unique flavor is the cuisines that children and the elderly extremely like.This preparation method is simple, easy to operate, according to different requirements, can be equipped with the flavouring of different taste.
Detailed description of the invention
Embodiment 1
A preparation method for pumpkin tomato crispy rice, is characterized in that, comprise the steps:
(1) rice milling powder: select rice cold water soak 2h, after adding analysis for soybean powder 4%, wheat flour 2%, be preferably 1:4 according to rice water weight ratio and add boiling water boiling 40min, drain unnecessary moisture content stand-by;
(2) corn pretreatment: get the alkaline solution of fresh corn grain containing 0.05% calcium hydroxide, controlling water temperature is 35 DEG C, soaks 45min, dries for subsequent use after taking-up;
(3) pumpkin powder processed: choosing pumpkin, to clean boiling and iblet according to weight ratio be that slurry is ground in 1:1 mixing, adds dried small shrimp powder 6%, konjaku flour 2, algin 0.5% stirs;
(4) compressing tablet: get the obtained ground rice of tomato beater making beating, pumpkin powder mix according to weight proportion 2:5:3, add suitable quantity of water and be kneaded into dough, inserting tablet press machine, to be pressed into sheet thick be the rice crust piece base of 2-3mm;
(5) product processed: palm oil is warming up to 185 DEG C, put into the rice crust piece of shaping, fried 3min, pull out in golden yellow, insert in baking oven and toast, control temperature is 220 DEG C, baking 4min, spills the flavor enhancement of cooked beef sheet 20 parts, cumin powder 10 parts, refined salt 20 parts, 5 parts, rock sugar, dehydration 3 parts, caraway composition.
Embodiment 2
A preparation method for pumpkin tomato crispy rice, is characterized in that, comprise the steps:
(1) rice milling powder: select rice cold water soak 2.5h, after adding analysis for soybean powder 5%, wheat flour 4%, be preferably 1:4 according to rice water weight ratio and add boiling water boiling 50min, drain unnecessary moisture content stand-by;
(2) corn pretreatment: get the alkaline solution of fresh corn grain containing 0.05% calcium hydroxide, controlling water temperature is 35 DEG C, soaks 45min, dries for subsequent use after taking-up;
(3) pumpkin powder processed: choosing pumpkin, to clean boiling and iblet according to weight ratio be that slurry is ground in 1:1 mixing, adds dried small shrimp powder 8%, konjaku flour 3%, algin 0.5% stirs;
(4) compressing tablet: get the obtained ground rice of tomato beater making beating, pumpkin powder mix according to weight proportion 2:5:3, add suitable quantity of water and be kneaded into dough, inserting tablet press machine, to be pressed into sheet thick be the rice crust piece base of 2-3mm;
(5) product processed: palm oil is warming up to 200 DEG C, put into the rice crust piece of shaping, fried 4min, pull out in golden yellow, insert in baking oven and toast, control temperature is 220 DEG C, baking 4min, spills the flavor enhancement of cooked beef sheet 20 parts, cumin powder 10 parts, refined salt 20 parts, 5 parts, rock sugar, dehydration 3 parts, caraway composition.
Claims (4)
1. a preparation method for pumpkin tomato crispy rice, is characterized in that, comprises the steps:
(1) rice milling powder: select rice cold water soak 2-2.5h, uses boiling water boiling 40-50min, drains unnecessary moisture content stand-by after adding analysis for soybean powder 4-5%, wheat flour 2-4%;
(2) corn pretreatment: get the alkaline solution of fresh corn grain containing 0.05% calcium hydroxide, control water temperature is 30-35 DEG C, soaks 40-50min, dries for subsequent use after taking-up;
(3) pumpkin powder processed: choosing pumpkin, to clean boiling and iblet according to weight ratio be that slurry is ground in 1:1 mixing, adds dried small shrimp powder 6-8%, konjaku flour 2-3%, algin 0.5% stirs;
(4) compressing tablet: get the obtained ground rice of tomato beater making beating, pumpkin powder mix according to weight proportion 2:5:3, add suitable quantity of water and be kneaded into dough, inserting tablet press machine, to be pressed into sheet thick be the rice crust piece base of 2-3mm;
(5) product processed: palm oil is warming up to 185-200 DEG C, puts into the rice crust piece of shaping, fried 3-4min, and pull out in golden yellow, insert in baking oven and toast, control temperature is 220 DEG C, and baking 3-4min, spills flavor enhancement.
2. the preparation method of a kind of pumpkin tomato crispy rice according to claim 1, is characterized in that, in described step (1), rice water weight ratio is preferably 1:4.
3. the preparation method of a kind of pumpkin tomato crispy rice according to claim 1, is characterized in that, in described step (4) when slaking rice surface viscosity is not enough, adds algin blending rice flour mash.
4. the preparation method of a kind of pumpkin tomato crispy rice according to claim 1, it is characterized in that, the flavoring in described step (5) is: cooked beef sheet 20 parts, cumin powder 10 parts, refined salt 20 parts, 5 parts, rock sugar, dehydration 3 parts, caraway composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310518287.2A CN104543778A (en) | 2013-10-29 | 2013-10-29 | Method for preparing rice crust with pumpkin and tomato flavors |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310518287.2A CN104543778A (en) | 2013-10-29 | 2013-10-29 | Method for preparing rice crust with pumpkin and tomato flavors |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543778A true CN104543778A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310518287.2A Pending CN104543778A (en) | 2013-10-29 | 2013-10-29 | Method for preparing rice crust with pumpkin and tomato flavors |
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| Country | Link |
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| CN (1) | CN104543778A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595176A (en) * | 2015-11-13 | 2016-05-25 | 宁波市鄞州风名工业产品设计有限公司 | Vegetable rice crust, and preparation method thereof |
| CN107373372A (en) * | 2017-09-04 | 2017-11-24 | 合肥家佳乐食品工业有限公司 | A kind of production method of crispy rice |
-
2013
- 2013-10-29 CN CN201310518287.2A patent/CN104543778A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595176A (en) * | 2015-11-13 | 2016-05-25 | 宁波市鄞州风名工业产品设计有限公司 | Vegetable rice crust, and preparation method thereof |
| CN107373372A (en) * | 2017-09-04 | 2017-11-24 | 合肥家佳乐食品工业有限公司 | A kind of production method of crispy rice |
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Application publication date: 20150429 |